Introduction
Crème brûlée cheesecake cupcakes are a delectable fusion of two beloved desserts, each bringing its own unique texture and flavor to the mix. With a rich, velvety cheesecake base topped with a layer of silky crème brûlée, these cupcakes deliver a delightful crunch from caramelized sugar, making for a sophisticated treat perfect for any occasion. Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and sure to impress.
Detailed Ingredients with measures
For the cheesecake batter:
– Cream cheese: 16 oz
– Granulated sugar: 1 cup
– Eggs: 2 large
– Vanilla extract: 1 teaspoon
– Sour cream: 1/2 cup
For the crème brûlée topping:
– Heavy cream: 1 cup
– Granulated sugar: 1/4 cup
– Egg yolks: 4 large
– Vanilla extract: 1 teaspoon
For the cupcake base:
– Graham cracker crumbs: 1 cup
– Unsalted butter: 1/4 cup (melted)
– Granulated sugar: 2 tablespoons
Prep Time
The prep time for these delightful cupcakes is approximately 30 minutes. This includes the time to prepare the cheesecake batter and the graham cracker crust, ensuring that all ingredients are measured and ready for assembly.
Cook Time, Total Time, Yield
The cook time is around 25-30 minutes in the oven for the cheesecake cupcakes, and an additional 10-15 minutes under the broiler for the crème brûlée topping. Therefore, the total time from start to finish is approximately 1 hour. This recipe yields about 12 delectable cupcakes, perfect for sharing or savoring on your own. Enjoy the blend of creamy, crunchy, and custardy layers in every single bite!
Detailed Directions and Instructions
Prepare the Crust
1. Preheat your oven to 325°F (165°C).
2. In a medium bowl, combine crushed graham crackers, sugar, and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of lined cupcake tins to form the crust.
Make the Cheesecake Filling
1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add in sugar, vanilla extract, and sour cream. Mix until fully incorporated.
3. Add the eggs one at a time, mixing well after each addition until the batter is smooth and creamy.
Combine and Bake
1. Pour the cheesecake filling evenly over the prepared crust in each cupcake liner.
2. Bake in the preheated oven for about 20-25 minutes until the edges are set, and the center is slightly jiggly.
3. Remove from the oven and allow to cool at room temperature. Then refrigerate for at least 4 hours, or overnight, until fully chilled.
Prepare the Caramel Topping
1. Once the cheesecake cupcakes are completely chilled, sprinkle a thin layer of granulated sugar over the tops.
2. Use a kitchen torch to caramelize the sugar until it is golden and bubbly, creating a crispy layer on top.
Serve and Enjoy
1. Allow the caramel topping to cool and harden for a few minutes before serving.
2. Enjoy these delicious crème brûlée cheesecake cupcakes, and share them with friends and family!
Notes
Storage
– Store leftover cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days.
Ingredient Substitution
– You may substitute the sour cream with Greek yogurt for a slightly different flavor and texture.
Using a Torch
– If you do not have a kitchen torch, you can place the cupcakes under the broiler for a few minutes, but watch closely to avoid burning the sugar.
Serving Size
– This recipe makes about 12 cupcakes, depending on the size of your cupcake liners.
